Lentil & Cauliflower Curry

Serve over brown rice, quinoa or grain of choice.

  • 2 onions, chopped
  • Olive oil for sauteing
  • 1 – 2 Tbsp fresh ginger, finely chopped, minced or grated
  • 3 – 4 large cloves of garlic, minced
  • 1 large potato or other root vegetable, chopped (unpeeled if potato, but peel for many other root vegetables with thicker skins)
  • 2 tsp curry powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 1/2 cups red lentils, rinsed
  • 4 cups veggie broth
  • 1 bunch kale, de-ribbed and chopped (or other hearty green, like collards)
  • 2 lbs cauliflower, cut into small florets
  • 2 Tbsp fresh cilantro, chopped
  • 3 – 4 Tbsp lime juice
  • 1/2 tsp salt
  • chopped tomatoes for serving, optional

In a large soup pot, saute onion in olive oil until soft.  Add ginger and garlic and saute another minute.  Add spices and potato and saute briefly.  Add broth and lentils.  Cover, bring to a boil, and simmer for 10 minutes or until the lentils turn yellow and start to soften.  Add the cauliflower and kale.  Simmer another 20 minutes until cauliflower and kale is tender.  Add the cilantro, lime juice, and salt (to taste).  Serve over brown rice or quinoa and top with chopped fresh tomatoes, if desired.

Modified from:  http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1197768

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